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Production method of collagen membrane

A collagen film and production method technology, applied in the development field of environment-friendly packaging film, can solve the problems of decreased mechanical strength of the film, hindering the interaction of collagen, etc., and achieve the effects of increasing added value, inhibiting expansion, and reducing production costs.

Inactive Publication Date: 2011-01-12
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, due to the panic of mad cow disease, pig foot-and-mouth disease and religious reasons, it has become necessary to extract collagen from aquatic animals. However, there are still relatively few reports on the use of fish collagen to produce protein films.
Zhang Chaohua et al. reported an edible film containing fish skin collagen and its production method (Patent No.: 200810029610), but adding soybean protein to the collagen solution may hinder the interaction between collagen and lead to a decrease in the mechanical strength of the film , but there is no report on how to eliminate the fishy smell in the fish collagen film

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Extraction of crude collagen: take 1kg of eel bone and put it in 5L of 0.05M NaOH-25% alcohol-1.5%H 2 o 2 solution, stirred and soaked at 10°C for 1 day, stirred and rinsed with clean water until neutral; then stirred and soaked with 7.5L of 0.05M hydrochloric acid for 3 hours, rinsed to neutral, filtered, and crushed the filter residue to prepare crude collagen.

[0024] 2. Preparation of membrane solution: add 120ml of distilled water to 40g of crushed crude collagen, extract at 100°C for 1 hour, filter with gauze, remove insoluble impurities from the filtrate by centrifugation, and use distilled water to prepare the obtained supernatant into protein The content is 2%, the glycerol content is 0.8%, and the edible film liquid is prepared after defoaming by a defoaming machine.

[0025] 3. Preparation of protein film: evenly pour 4g of the prepared film solution into a 5cm×5cm silicone resin frame (1.6kg / m 2 ), dried in a constant temperature and humidity chamber ...

Embodiment 2

[0027] 1. Extraction of crude collagen: take 1kg of shark tendon and put it in 3L of 0.05M NaOH-25% alcohol-1.5%H 2 o 2 After stirring and immersing in the solution for 1 day at 20° C., stirring and rinsing with clean water until neutral, filtering, and crushing the filter residue to prepare crude collagen.

[0028] 2. Preparation of membrane solution: add 120ml of distilled water to 40g of crushed crude collagen, extract at 80°C for 6 hours, filter with gauze, remove insoluble impurities by centrifugation of the filtrate, and use distilled water to prepare the obtained supernatant into protein The content is 3%, the glycerol content is 0.6%, and the edible film liquid is prepared after defoaming by a defoaming machine.

[0029] 3. Preparation of protein film: the preparation method is the same as in Example 1. The thickness, mechanical strength, light transmittance and other indicators of the prepared protein film were measured, and the results are shown in Table 2.

Embodiment 3

[0031] 1. Extraction of crude collagen: take 1kg yellowtail fish bone and put it in 5L of 0.05M NaOH-25% alcohol-1.5% H 2 o 2 In the solution, after stirring and soaking at 4°C for 1 day, stir and rinse with water until neutral; then stir and soak with 10L of 0.05M citric acid for 3 hours, rinse until neutral, filter, and crush the filter residue to prepare crude collagen protein.

[0032] 2. Preparation of membrane solution: add 120ml of distilled water to 40g of crushed crude collagen, extract at 60°C for 6 hours, filter with gauze, remove insoluble impurities by centrifuging the filtrate, and use distilled water to prepare the obtained supernatant into protein The content is 4%, and the glycerin content is 1.2%, and after being stirred evenly, the defoaming machine is used for defoaming to prepare an edible film liquid.

[0033] 3. Preparation of protein film: the preparation method is the same as in Example 1. The thickness, mechanical strength, light transmittance and ...

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Abstract

The invention discloses a method for producing a non-fishy smell collagen membrane by fish processing leftovers, such as fishbone, fish skin, fish scale, fish muscle and the like. The technical process comprises the following steps: removing non collagen, degreasing, removing fishy odor and deashing, stirring and the like to the fish processing leftovers, such as the fishbone, the fishskin, the fish scale, the fish muscle and the like; adding plasticizer in the collagen acquired by hot water extraction and centrifugal separation, stirring, defoaming, drying and the like to prepare the collagen membrane. The invention utilizes fish processing leftovers as main raw materials, and develops a new way for the comprehensive utilization and the product development of the fish processing leftovers; the prepared collagen membrane has good mechanical strength and transparency and no fishy odor, can replace parts of plastic packaging films, can be eaten together with the packaged food, and has good effects on reducing the waste emission of aquatic product processing enterprises, reducing the use of the plastic packaging film in food, and protecting the environment.

Description

technical field [0001] The invention relates to the development field of an environment-friendly packaging film, in particular to a production method of a collagen film using fish processing waste such as fish bones, fish skin, fish scales and fish tendons as raw materials. Background technique [0002] At present, the total output of aquatic products in my country has exceeded 50 million tons. During the processing of fish aquatic products, especially the production of frozen fish fillets and surimi processing, a large amount of waste including fish heads, fish bones, fish skins, and fish scales will generally be produced. Its weight accounts for about 40%-55% of raw fish. Moreover, with the rapid development of the aquaculture industry and marine fishing industry, these fish processing wastes will also increase year by year. At present, these fish processing wastes at home and abroad are mainly used to produce low value-added products such as fish meal and fish bone meal, ...

Claims

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Application Information

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IPC IPC(8): C08L89/04C08K5/053B29C41/00B65D65/46
Inventor 翁武银曹敏杰刘光明苏文金
Owner JIMEI UNIV
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